Effect of basil use in meatball production on heterocyclic aromatic amine formation

Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets

(2020) Emel Oz   PLoS One

Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball

(2019) Emel Oz   PLoS One

The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs

(2018) Fei Lu et al.   FOOD CONTROL

Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties

(2017) Maomao Zeng et al.   FOOD CHEMISTRY

Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat

(2017) Mercan Merve Tengilimoglu-Metin et al.   FOOD RESEARCH INTERNATIONAL

Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat

(2017) Mercan Merve Tengilimoglu-Metin et al.   MEAT SCIENCE

The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines

(2016) Fatih Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop

(2016) Fatih Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process

(2015) Rami Harkouss et al.   FOOD CHEMISTRY

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Natural antioxidants in meat and poultry products

(2013) Liz Karre et al.   MEAT SCIENCE

Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

(2012) O. Viegas et al.   FOOD AND CHEMICAL TOXICOLOGY

Lipid and protein oxidation in the internal part of italian type salami containing basil essential oil (Ocimum basilicum L.)

(2011) Alexandre José Cichoski et al.   Food Science and Technology

THE INHIBITORY EFFECT OF RED PEPPER ON HETEROCYCLIC AROMATIC AMINES IN FRIED BEEF LONGISSIMUS DORSI MUSCLE

(2011) FATIH OZ et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

HETEROCYCLIC AROMATIC AMINES IN MEAT

(2011) FATIH OZ et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

(2011) José Sánchez del Pulgar et al.   MEAT SCIENCE

Lipolysis and lipid oxidation in bacon during curing and drying–ripening

(2010) Guofeng Jin et al.   FOOD CHEMISTRY

Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat

(2010) J. Damašius et al.   FOOD CHEMISTRY

Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary

(2010) Kanithaporn Puangsombat et al.   JOURNAL OF FOOD SCIENCE

Inhibition of mutagenic PhIP formation by epigallocatechin gallateviascavenging of phenylacetaldehyde

(2009) Ka-Wing Cheng et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Chicoric acid found in basil (Ocimum basilicum L.) leaves

(2008) Jungmin Lee et al.   FOOD CHEMISTRY

The influence of cooking and fat trimming on the actual nutrient intake from meat

(2008) N. Gerber et al.   MEAT SCIENCE

Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

(2007) Jucieli Weber et al.   FOOD CHEMISTRY